“If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.”

Reviewer:

YES! So good! I live at 9,400 ft and this recipe turned out perfectly! I substituted banana and tom's red mill egg replacer for the eggs (1 banana per egg, this always works great in baking and gives the cookies an awesome twist. Only had one banana this time, that's why I used tom's). Added some cinnamon too, but other than that followed the recipe exactly.
baked on the longer end.
Thanks!!!!!

Reviewer:

I moved to Denver 8 months ago from Florida, and I've had problems with my cookies turning out at altitude even if I adjusted the measurements as recommended. Well, problem solved! These cookies are AMAZING! My fiancé said they're the best I've ever made, and I agree. This is my new go-to recipe for sure. Since we have no self-control around cookies, I made a 1/4 recipe, and it made 16 cookies when I portioned them with a tablespoon.

Reviewer:

At 6600' did not flatten, but came out in the shape they went in - little balls. Tasted ok, but won't make again. I wonder if 3 and a half cups of flour was a typo? Saw similar recipes that called for 2 1/4 cups of flour.

Reviewer:

I live in Colorado, and this recipe works like magic! I use a mix of semi sweet and dark chocolate chunk, and it's amazing! I recommend using parchment paper to bake but that's just me :) 10out of10 thank you so much!

Reviewer:

Oh my gosh. I live in Colorado Springs (moved here a year ago) and decided to bake some homemade chocolate chip cookies. Well, I didn't think altitude was that big of a deal, so I followed the directions on the back of the Tollhouse chocolate chips...worst idea ever! The cookies were horrible and flat, even after adding more flour/baking soda.
I looked online and made a new batch with this recipe and they came out perfect! THANK YOU!